Veggie chilli

by Kam

On a cold, rainy fall day there’s nothing better than devouring a warming, spicy chilli that is easily prepared. One of my favourite comfort foods I find a nice chilli to be a great side option along with pasta, rice or quinoa. Good for your soul and warming from the inside. This recipe is prepared with kidney beans and lots of vegetables. You can add in all the veggies you like. I mostly use whatever I have left in my fridge but really anything goes according to taste and liking. It pairs great with all the warming spices like cinnamon, ginger and cayenne pepper. Spicy and good for our metabolism.

Kidney beans contain a lot of fibre, protein and minerals. I like to buy them in a glas and pre-cooked as that saves me soaking and cooking time and I have them readily available for a quick lunch or dinner. If you don’t buy them pre-cooked it’s a lot faster to boil them in a pressure cooker as compared to a regular pot. But soaking them before for several hours is a must.

Happy fall everyone and a great day ahead!


Veggie chilli

Prep Time 15 minutes
Cook Time 20 minutes


  • 2 glasses/cans precooked kidney beans
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 100 grams celery, diced
  • 1 red bell pepper, diced
  • 1 garlic clove
  • 1-2 tbsp olive oil
  • 3 tsp ground cumin
  • 1 1/2 tsp cinnamon
  • 1 tsp ground coriander
  • 1 tbsp finely grated ginger
  • salt and Cayenne pepper to taste
  • 250 ml tomato pulp
  • 250 ml vegetable stock


  1. In a large pot heat olive oil. Add the vegetables and fry for a couple of minutes.

  2. Crush the garlic with a garlic press and add to the pot along with the grated ginger. Fry for some more minutes. Stir in the tomato pulp, vegetable stock, kidney beans and all spices. Season with salt and Cayenne pepper.

  3. Let it come to a boil and let simmer on medium-low heat for 10-15 minutes. Serve and enjoy!


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